YUTO KINOSHITA
Whistler,British Columbia
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10Year background in high-end restaurant industry.
Overview
10
10
years of professional experience
Work History
Sous Chef
O&R Restaurants Inc.
01.2023 - 05.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Monitored food and labor costs to verify budget targets were met.
Lead Line Cook
O&R Restaurants Inc.
08.2019 - 01.2023
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
Commis Chef
Royal Park Hotel
04.2014 - 03.2019
- Maximized kitchen efficiency by effectively organizing and managing food preparation tasks.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Maintained a clean and safe working environment, adhering to strict health and safety guidelines.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Strengthened teamwork within the kitchen by providing assistance to other stations as needed during peak hours.
Education
High School Diploma -
Towanomori Sanai High School
Hokkaido JAPAN05.2014
Skills
- Portion Control
- Menu Memorization
- Employee Scheduling
- Inventory Management
- Food Preparation
- Vendor Relationship Management
- Cost Control
- Food Safety
- Menu development
- Performance Improvement
- Food presentation
- Team Leadership
- Seafood Preparation
- Cooking techniques
- Sauce preparation
- Kitchen Management
- Staff Training
- Supervising Food Prep
- Recipe creation
- Pasta Making
- Allergen awareness
- Meal Preparation
- Menu Item Pricing
Languages
Japanese
Native or Bilingual
English
Professional Working
French
Elementary
Additional Information
2nd place - Junior Chef Competition in Japan in 2017
Timeline
Sous Chef
O&R Restaurants Inc.
01.2023 - 05.2024
Lead Line Cook
O&R Restaurants Inc.
08.2019 - 01.2023
Commis Chef
Royal Park Hotel
04.2014 - 03.2019
High School Diploma -
Towanomori Sanai High School
Similar Profiles
Tomas VinohradskyTomas Vinohradsky
Bartender /Server at O&R Restaurants Inc.Bartender /Server at O&R Restaurants Inc.
JORDAN METZGERJORDAN METZGER
Server/Server Assistant at Sienna Restaurants MP Restaurants Inc.Server/Server Assistant at Sienna Restaurants MP Restaurants Inc.
Laura McNaltyLaura McNalty
Customer service Representative/cashier at McDonald's Restaurants, Wendy's RestaurantsCustomer service Representative/cashier at McDonald's Restaurants, Wendy's Restaurants